Working with Sound: Meaghan Dew
Meaghan Dew contributed to the Kill Your Darlings podcast for over a year before taking over production and hosting in 2014. She tells us why editing audio is similar to editing words, and why she values Australian content.
Working with Sound: Sophie Harper
Sophie Harper makes Not By Accident – a series about starting out in single motherhood. She spoke to us about durational documentary, hyper-real Australian sound, and Björk.
Working with Sound: Mike Williams
Mike Williams co-produces the podcast The Real Thing. He discusses our unique radio history, and explains why he believes audio innovation isn’t going to come from listening to other podcasts.
Welcome to the Australian Audio Guide
A welcome note from the Australian Audio Guide’s editors Kate Montague and Jon Tjhia.
Radio is Dead: Long live radio documentaries and features
Radio maker and researcher Kyla Brettle explores the backstory to creative audio in Australia – and finds today’s blossoming podcast scene at the crest of a wave that’s been building for decades.
Working With Sound: Evana Ho
Evana Ho‘s podcast, Love, Canberra – explores love, sex and relationships in Canberra. We spoke to her about intimate conversations with strangers, and how awkward tension can sometimes be a good thing.
Working With Sound: Irit Pollak
Irit Pollak co-produces the Private Parts podcast. She told us about how producing an independent podcast allows freedom, vulnerability and experimentation.
Finding Our Flamingo: Rijn Collins on taxidermy, audio fiction and winning the inaugural Sarah Awards
Writer Rijn Collins talks to us about the intricacies of audio fiction, the process behind her prolific output, and the influence of travel, broad tastes and linguistics.
Working with Sound: Monique Bowley
Mamamia Out Loud producer Monique Bowley talks to us about her love of feisty conversations, audience correspondence and kicking female stereotypes to the curb.
Working with Sound: Lee Tran Lam
Lee Tran Lam of The Unbearable Lightness of Being Hungry tells us about uncovering surprising details from the lives of chefs, plus the importance of having good production values.